So cold is the outdoors that I am turning to calorie bombs to boost up the internal combustion engine. Potato pancakes are common fares but I’ve never made them because I once saw a farmer’s wife frying them in knee-deep (scale it to the dimension of a pan) oil. Since my son insists on walking to school even though I repeatedly offer to give him a ride, my only recourse is to pad him up with belly-thickening grub.
Potato pancake is somewhere between pancakes and rösti. Be more heavy handed with the flour and you get a pancakey texture. Drain the liquid from the grated potato and you get a crispier result like the Swiss take.